Results 191 to 200 of about 103,176 (306)

Genomic Regions Involved in Differences in Eating and Cooking Quality Other than Wx and Alk Genes between indica and japonica Rice Cultivars. [PDF]

Rice (N Y), 2021
Hori K, Suzuki K, Ishikawa H, Nonoue Y, Nagata K, Fukuoka S, Tanaka J.   +6 more
europepmc   +1 more source

Evaluation of IHH, PTCH1, and SMO protein immunohistochemistry in the human mandibular condyle at fetal stages from 30 to 80 mm greatest length

The Anatomical Record, EarlyView.
Abstract This study evaluated the morphogenesis of the temporomandibular joint (TMJ) in human fetuses during the third month of gestation through the analysis of immunohistochemistry for the proteins Indian Hedgehog (IHH), Patched‐1 (PTCH1), and Smoothened (SMO).
Filipe Santos da Silva, Carolina de Oliveira Gigek, Andreia Fabiana Do Vale Franco, Amanda Alves Ribeiro Massoni, José Ramon Mérida‐Velasco, Luís Otávio Carvalho de Moraes   +5 more
wiley   +1 more source

Influence of Hydrocolloids on the Cooking Quality and Techno-Functional Properties of Unripe Banana Flour Pasta. [PDF]

Food Sci Nutr
Dibakoane SR, Mlambo V, Meiring B, Sibanyoni JJ, Anyasi TA, Wokadala OC.   +5 more
europepmc   +1 more source

Over the edge: Empirical evidence for the cliff‐edge model of obstetric selection

The Anatomical Record, EarlyView.
Abstract The cliff‐edge model of obstetric selection maintains that larger neonates and smaller birth canals confer a positive selective advantage until labor becomes obstructed and vaginal delivery is no longer possible, eliciting an abrupt reduction in fitness.
Laura M. Watson, Pierre Frémondière, Kaspar Staub, Philipp Mitteroecker, Barbara Fischer, Martin Haeusler, Nicole M. Webb   +6 more
wiley   +1 more source

A Novel Allelic Variant of <i>OsAGPL2</i> Influences Rice Eating and Cooking Quality. [PDF]

Cells
Dan Y, Huang F, Xu J, He Y, Peng R, Li C, Song J, Hao Y, Tian Z.   +8 more
europepmc   +1 more source

Effect of Parboiling Conditions on Physical and Cooking Quality of Selected Rice Varieties. [PDF]

Int J Food Sci, 2020
Meresa A, Demissew A, Yilma S, Tegegne G, Temesgen K.   +4 more
europepmc   +1 more source

Description of large, well‐preserved Enchodus specimens from the Bearpaw Formation of Alberta, Canada

The Anatomical Record, EarlyView.
Abstract Fishes of the genus Enchodus were abundant and cosmopolitan in the Late Cretaceous, but are primarily known from isolated remains in Canada. Four well‐preserved fish skulls were recovered in recent years from ammolite mines sampling the Bearpaw Formation of Southern Alberta, and are here referred to Enchodus petrosus Cope, 1874.
Luke E. Nelson, Alison M. Murray, Donald B. Brinkman   +2 more
wiley   +1 more source

Nutritional and cooking quality superiority of black rice genotype BPT 2841 with enhanced lysine content. [PDF]

Sci Rep
Veni BK, Raja DS, Tushara M, Suneetha Y, Mrudhula KA.   +4 more
europepmc   +1 more source

Effect of Modified Cooking on Eucalyptus globulus and Eucalyptus nitens

, 2017
The objective of this work is to evaluate how Eucalyptus globulus and Eucalyptus nitens wood raw materials perform in modified cooking: SuperBatch™ (SB), CompactCooking™ (CC) and Lo-Solids™ (LS).
Antes, Rudine
core  

Integrating One Health to Mitigate the Emergence and Spread of Antimicrobial Resistance in Livestock and Aquaculture

Animal Research and One Health, EarlyView.
Antimicrobial resistance (AMR) is an escalating global threat driven by antimicrobial use in aquaculture and livestock. Resistant pathogens and genes can spread across humans, animals, and the environment through interconnected ecosystems. Using a One Health approach, this review emphasizes antimicrobial stewardship, regulatory strengthening, enhanced ...
Mir Mohammad Ali, Delower Hossain, Ridwan Olamilekan Adesola, Anum Hanif, Shamsaldeen Ibrahim Saeed, Muhammad Abdul Mannan, Anoar Jamai Masroure, Kazi Estieque Alam, Md Kamal Hossain, Sabiha Zarin Tasnim Bristi, Md Jisan Ahmed   +10 more
wiley   +1 more source